Spaghetti with Meat Sauce (Ragu)
Ragu generally means tomato and meat sauce, but a heated debate continues about the name of “Spaghetti Sauce”. Some American Italians call it “Sunday Gravy” because gravy always had meat in it; and was served on Sunday. In our house Spaghetti Sauce is more likely to be served with Caesar Salad.
Spaghetti with Meat Sauce (Ragu)
I don’t know that our family ever had a “Spaghetti Sauce” recipe; it’s developed over decades with everyone’s input. Serve over warm polenta or pasta for a family style meal or make individual pasta bowls for special occasions. Toss cooked pasta with garlic butter, add mushrooms on top, cover with sauce, bocconcini and a quick trip under the broiler. That’s a Sunday meal!
Ingredients
- 1 TBSP olive oil
- 2 lb. (908 gr) lean hamburger
- ½ cup (60 gr) diced onion
- ½ tsp. garlic minced
- 796 ml can of Scarpone’s Whole Tomatoes
- 680 ml can of Hunt’s Tomato Sauce
- 156 ml can Hunt’s Tomato Paste
- 1 cup (110 gr) diced celery
- 1 cup (120 gr) diced yellow or red pepper
- 1 tsp. dry oregano
- 1 tsp dry basil
- 1 tsp. dry parsley
- 1 bay leaf
- 1 tsp salt divided
- ½ tsp pepper divided
- Parmesan grated to garnish
- Fresh basil to garnish
- *Fresh mushrooms thinly sliced
- *Bocconcini sliced
- *Garlic butter
- *Pasta
Instructions
- Heat olive oil in a Dutch Oven and add hamburger along with diced onion. Add ½ tsp. salt and ¼ tsp. pepper. Cook over medium high heat until meat cooked through. Strain in a sieve to remove any fat.
- Meanwhile, puree tomatoes, or crush with your hands. Add tomatoes, tomato sauce, and tomato paste in a large saucepan.
- Add hamburger, chopped celery, peppers, spices and remaining salt and pepper back to the Dutch Oven.
- Bring to a boil, reduce heat to a simmer and partially cover with a lid. Stir occasionally and let cook on stove top for 2 hours.
- If serving family style, add fresh basil, Parmesan, or grated mozzarella.
- * if serving individual pasta bowls, prior to serving pre heat broiler.
- To make individual pasta bowls, toss hot pasta with garlic butter. Place pasta in pasta bowl. Add thinly sliced mushrooms and top with measured amount of spaghetti sauce. Top with grated Parmesan and/or sliced Bocconcini.
- Broil until golden brown. Garnish with fresh basil and serve immediately.
- This sauce freezes beautifully, leftovers or if making large batches for other days. Simply defrost and warm.
Notes
Chianti’s pair wonderfully with Spaghetti Sauce. Sometimes it is best to follow the pairing guidelines, about food and wine that grows together, goes together. The Italian classics are tried and true!
We’ve paired:
• Barone Ricasoli Brolio Chianti Classico
• Fontodi Chianti Classico
• Poggio Bonelli Chianti Classico 2015
• Ruffino Riserva Ducale Chianti Classico